Directions

Step 1.

Slice avocado in half, lengthwise, and twist off the side without the pit. Run a knife down the length of the avocado half, cutting thin strips into the avocado. Remove pit and repeat with other half of avocado. Remove peel from each half carefully and lay the avocado slices on a plate. Juice the fresh lime and pour the lime juice over the avocado slices. Add salt to taste and set aside.

Step 2.

Wash all the vegetables and sprouts or arugula. Peel carrot, cut off ends and discard, then cut into thin matchstick pieces about 4-6 inches long. Cut stem and membranes of bell pepper out and discard, then slice into thin matchstick pieces about 4-6 inches long.

Step 3.

With a very sharp knife, slice cucumber with skin on, lengthwise into very thin strips. The cucumber strips will replace the bean thread or cellophane noodle wrappers in traditional Summer rolls. NOTE: you can use traditional bean thread or cellophane noodle wrappers instead of cucumbers, if you like.

Step 4.

Lay down one thin strip of cucumber. Put a small amount of sprouts on one end of the strip. Place 3 matchstick pieces of carrot on top of the sprouts at the very end. Place a slice of avocado after the carrots. Add two strips of red bell pepper after the avocado slice.

Step 5.

Starting at the end of the slice of cucumber, roll the cucumber strip up around the vegetables. Set the roll upright to push all the vegetables up so they are even on the bottom of the roll. Secure with toothpicks. If the toothpicks are too long, cut the excess off with a sharp pair of scissors. Repeat with all of the cucumber strips, arranging each Summer roll on a decorative plate.

Step 6.

NOTE: if using bean thread or cellophane noodle instead of the cucumber strips, roll it up the same way. You can fill the noodles with a lot more vegetables and sprouts/arugula than the cucumber strips. Fill up as many bean thread noodles as you can, then slice each one into 3-4 inch chunks and set them upright on a decorative plate.